Yemi’s Food Stories: making healthy eating delicious and irresistibleYemi’s Food Stories: making healthy eating delicious and irresistible

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Growing up in Nigeria, vegetables were part of every meal as most dishes were based on a core selection of tomatoes, onions, peppers, ginger, garlic, garden eggs, aubergine, peas, sweetcorn, leafy greens and chillies.

Many meals were plant based with meat or fish added; that is how most of my dishes evolve making them suitable for vegetarians with the meat or fish being an optional extra.

I didn’t grow up eating steamed vegetables, so I struggled to incorporate some vegetables into my diet until I found ways to make them delicious and more worthy of being centre stage.

I can’t say that I have been completely successful as I am yet to find a way to enjoy Brussels sprouts despite trying many recipes from roasting and frying, to adding lemon, spices, cream, cheese, bacon, pancetta, honey, or chestnuts.

Vegetables can take centre stage and tease our tastebuds whilst nourishing our bodies but convincing fussy eaters to embrace vegetables can be a challenge.

Beetroot pasta in a tomato and pepper sauce

They’re also essential for a balanced diet and healthy lifestyle because they are packed with essential nutrients, vitamins, and antioxidants that support overall health and well-being.

They offer a rainbow of flavours and textures, making meals more exciting and satisfying. From crunchy bell peppers to tender spinach leaves, each vegetable brings its unique magic to the table.

Tips for winning over fussy eaters

Blend and hide

For those who are hesitant about vegetables, try blending them into sauces, soups, or smoothies. Carrots, spinach, or cauliflower can easily disappear into a tomato sauce or creamy soup, adding nutrition without altering the flavour significantly.

I replace bananas with avocado in my smoothie as it gives me a smooth and thick consistency without the overpowering smell and sweetness of banana.

Roast to perfection

Roasting vegetables caramelises their natural sugars, enhancing their sweetness and creating irresistible flavours. Try roasting broccoli, carrots, or cauliflower with olive oil, garlic, and a sprinkle of parmesan for a delightful side dish.

Cauliflower with honey and crispy chilli oil

My current favourite way to eat cauliflower is to roast them until caramelised and add home made chilli oil and a drizzle of honey in the last few minutes creating a sweet, spicy and crunchy experience. The crunch comes from the crispy garlic and ginger.

Get creative with shapes and colours

Presentation matters! Use cookie cutters to transform vegetables into fun shapes or create colourful veggie skewers. Kids (and adults) are more likely to enjoy vegetables when they look visually appealing.

A drink made using beetroots, blackberries and currants is delicious and beautiful to look at.

Beetroot, currant and blackberries cocktail

Add cheese, spices or sauce

A bit of cheese or a flavourful sauce can work wonders in making vegetables more enticing. Think creamy cheese sauce over steamed broccoli or a tangy dressing over a mixed salad.

I tolerated cauliflower until I fell in love with it after eating it at Grantley Hall’s Restaurant & Bar 88; it was paired with a satay sauce and a lime gel resulting in a divine dish.

I love enhancing boiled potatoes by finishing them in finely chopped spring onions, onions, mustard seeds, salt and chilli flakes fried in a tablespoon of oil for 90 seconds.

Toss the potatoes in and coat with the seasoning. If you are not into spice, mix ground black pepper, salt, lemon juice and olive oil with chopped parsley to make a dressing for your boiled potatoes. Alternatively toss in onions sautéed with sun or semi dried tomatoes with some fresh basil.

Sweetcorn fritters in a red pepper purée with spiced potato

Involve fussy eaters in cooking

Let fussy eaters participate in meal preparation. When children have a hand in cooking, they are more likely to try new foods and develop a positive attitude towards vegetables.

Ask how they would like it; I am not a fan of raw tomatoes or peppers even though I would eat them. I swap them for the sun-dried version, or I part cook my veggies before adding them to salads.

Finally, be adventurous

For every vegetable you don’t like, there is another ten you can try. To make homemade pasta more special, add blended beetroot to the dough to get a beautiful hue and pare this with a simple pesto or red sauce garnished with fresh basil for a beautiful and elegant dish.

It’s time to experiment with flavours and spices to help us fall in love with vegetables. Let me know if you have a recipe that will make me fall in love with Brussels sprouts and I will cook it and share it in a future post.

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Yemi’s Food Stories: top tips for cooking with limited ingredientsYemi’s Food Stories: top tips for cooking with limited ingredients

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

In our busy lives, finding time to cook can be challenging, let alone with a limited pantry. With the increasing cost of living crisis, many people need a helping hand with providing delicious food for their family.

Unhealthy food and microwaveable meals are often cheaper than their healthier counterparts so it can be tempting to fill your shopping trolley with them. This is a time to buy better ingredients in lesser quantity and get more creative with limited ingredients.

Cooking with limited ingredients doesn’t mean sacrificing flavour or nutrition. With a bit of creativity and these helpful tips, you can whip up tasty meals that are both satisfying and easy to make.

Embrace staple ingredients

The key to cooking with limited ingredients is to rely on pantry staples that can be used in multiple ways. Ingredients like rice, pasta, flour, canned beans, sweetcorn, eggs, frozen vegetables, and canned tomatoes are versatile and can form the base of many dishes.

One-pot tomato rice and peas

Keeping a well-stocked pantry with these basics ensures you always have something to work with. With flour, eggs and bacon, you can whip up home made pasta with carbonara sauce. Involving the children will create memories of making an elegant dish from basic ingredients.

Use seasonings and herbs

Even the simplest ingredients can shine with the right seasonings and herbs. Invest in a few quality spices like garlic powder, paprika, cumin, and dried herbs such as oregano, thyme, or basil.

A splash of balsamic vinegar, soy sauce or a squeeze of lemon juice can transform a dish instantly. Experiment with different combinations to discover your favourite flavour profiles.

Keep it simple

Remember, cooking with limited ingredients doesn’t have to be complicated. Focus on simple recipes that highlight the flavours of the ingredients you have on hand. Don’t be afraid to experiment and make substitutions based on what you have available.

Potatoes, sausage and tomatoes

Batch cooking and freezing

Simplify your cooking routine by preparing meals in batches. When you have the time, cook larger portions of meals like stews, soups, or casseroles, then freeze individual portions. This way, you’ll always have a homemade meal ready to go on busy days.

In my fridge or freezer, I always have ingredients for my base sauces – pepper, onion and tomato blend; ginger, garlic, and spring onion blend; and ginger, garlic and onion blend.

I also have different types of homemade stocks, roasted or confit garlic, peppers and baby tomatoes and frozen vegetables. This allows me to create exciting dishes. Let’s dive into some recipes that are perfect for busy days or when you’re short on ingredients:

Yemi’s recipe: Sweetcorn fritters

Sweetcorn fritters topped with sautéed peppers

Ingredients

Instructions

  1. Finely dice the shallot, spring onion and onion; add to a bowl
  2. Add all the remaining ingredients apart from the flour and mix well
  3. Add just enough flour to bind the ingredients together
  4. Fry in a nonstick pan with a little oil
  5. Serve topped with a poached egg and some fried onions or with some spiced or flavoured mayonnaise.

Yemi’s recipe: Udon noodles with tomatoes and onions

Udon noodles with tomato and peppers

Ingredients

Instructions

  1. In a large skillet or pot, heat olive oil over medium heat. Add minced garlic, onion or shallot and sauté until fragrant; add the chilli flakes
  2. Pour in canned tomatoes with their juices and bring to a simmer
  3. Add the Udon noodles and stir
  4. Season with salt and pepper; check and adjust seasoning
  5. Top noodles with a boiled egg or leftover chicken

By embracing the concept of cooking with limited ingredients, you’ll discover a new level of creativity in the kitchen.

With these tips and recipes, you’ll be able to prepare delicious meals effortlessly, even on the busiest of days. So, grab those pantry staples and get cooking.

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Yemi’s Food Stories: a taste of France at Kendell’s Bistro, LeedsYemi’s Food Stories: a taste of France at Kendell’s Bistro, Leeds

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

In the world of gastronomy, French cuisine stands as a beacon of excellence, celebrated for its rich flavours, meticulous techniques, and timeless elegance.

As a Nigerian British who lived in the West Indies and whose food is influenced by many cultures including African and the Middle East, I must confess that some of my most consulted books are my French cookbooks. That’s because I love to understand foundational cooking techniques and I adore sauces as they can make or break a dish.

Key defining factors of French cuisine include:

Kendell’s Bistro, Leeds

Recently I was craving the decadence of French food and wanted to wrap up what had been a ‘foodie’ month to celebrate my birthday, so I went to Kendell’s Bistro in Leeds after recommendation from work colleagues.

From the humorous words on the board about tips to the seafood menu on the board, the atmosphere was warm and welcoming.

To start

The menu had the usual suspects, but my choices were inspired by the accompanying sauces. I ordered the Oeuf Aux Meurettes, a starter of poached eggs, red wine sauce, bacon, roast shallots, mushroom, garlic and sourdough croute.

Oeuf Aux Meurettes

I enjoyed the rich and dark sauce red wine sauce, saltiness from the crispy bacon and the sourdough was the perfect vessel to carry the poached eggs and soak up the delicious red wine sauce.

On arrival it almost looked like the size of a main dish but that’s because the sourdough toast underneath the eggs made it look substantial.

The second starter of mussels in a light white wine sauce with garlic and a touch of cream was delicate and perfectly seasoned. A great way to start the meal and prepare us for the indulgence that was to come.

The main course

My main was Pave D’Agneau, roast rump of lamb, aubergine feta mint, charlotte, rosemary jus and dauphinois potatoes. The sauce was glossy with a touch of sweetness, purée was elegant, and the roasted garlic was a nice touch.

Potato dauphinois was indulgent and decadent with the rich cream and it was perfectly seasoned. I could eat this all day. Aubergine with feta was a nice addition with richness of the feta but I needed a touch more salt.

Pave D’Agneau

The other main was the Loup de Mer; boneless and skinless sea bass with sliced lemon and capers cooked on a bed of fennel and tarragon en papillote. Cooking the fish in paper created a light and delicious broth.

Dessert

Ordering dessert was simply because I was too curious to give it a pass. The Ile Flotante Aux Rhubarb aka. vanilla pod custard, poached meringue, toasted almonds and rhubarb was pretty and delicious.

The second dessert of chocolate mousse with raspberry had a mousse that was thick, bitter and not overly sweet. Raspberry coulis was sharp and cut through the richness of the mousse. The brandy basket provided a base for the mousse and the crunchiness that was needed.

Chocolate mousse with raspberry

Price: Starter from £7.90 to £10.90, Mains from £19 to £32, Sides from £4.20 to £4.70 and Desserts £9 and £11.50 for a selection of French cheeses.

Verdict: The meal was well cooked, beautifully plated, delicious and indulgent from start to finish a reminder of why classic french cooking remains well regarded.

Reaching a foodie milestone

This is my 50th post for The Stray Ferret, so I want to thank all readers for your support. Please send me recommendations of places, producers and produces to check out in Yorkshire.

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Yemi’s Food Stories: Easter baking with cupboard staples

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Easter season is here which means it’s time to make a mess and bake with the little ones, from hot cross buns to no bake creations.

Many of us have a bit more time on our hands and often need to entertain adults and children during the holidays. You might find yourself wondering what to cook or bake during the school holidays or when you have guests without having to go to the supermarket.

I love looking through my cupboard and fridge to see what is available there. Ingredients that I usually can always find include canned pineapple chunks – I use Del Monte –  oats, flour, butter, sugar, almond flour, chocolate chunks and coconut milk.

With these staples, I can create my favourite drinks or bake some goodies from cookies to cakes.

Here is a recipe using ingredients that most of us should have at home. It’s cheap, cheerful and delicious – costing only 56p per serving, the recipe will be enough for 16 servings and ready in just over an hour.

Pineapple white chocolate cake with salted brown sugar glaze 

Preparation: 20 mins      

Cooking time: 45 mins

Before baking

Ingredients:

 Cake:

Salted brown sugar glaze:

Instructions:

After baking

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Yemi’s Food Stories: Rafi’s Spicebox Harrogate

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes for the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Anyone who knows me well will already know that I love spices from all parts of the world. I am intrigued by the unfamiliar and some of my highlights from my trip to the Middle East revolved around the spice markets, and the waft of aromas that hit you creating a beautiful assault on your culinary senses.

Walking into Rafi’s Spicebox in Harrogate took me right back to those places evoking the same memories. There is something beautiful about the colours and smells from different spices, that each tell their stories.

From saffron, the king of all spices, to golden yellow turmeric, from the redness of kashmiri chilli powder to the lemony tang and orange hue of pul biber, there is no end to the response that each spice is able to elicit.

A selection of goods at Rafi’s Spicebox

The rich darkness of tamarind belies its sourness, but this might just be what you need to cut through a rich dessert if you want to avoid the saltiness from salted or miso caramel. Add some tamarind to your sticky toffee sauce to elevate it to something special.

I love hibiscus because of the stunning colour and tart flavours it adds to dishes. Hibiscus is hugely popular in Nigeria as it is used to make a local drink called Zobo. To make Zobo, simply steep hibiscus in boiling water to extract the colours and add a sugar syrup. You can add spices like cloves, nutmeg, ginger and citrus rind to introduce some complexity.

Premixed spices can work for you

At Rafi’s Spicebox, you don’t need to be an expert to cook a curry because they have done all the hard work for you with their premixed spice blends which are suitable for vegetables, seafood or other proteins.

Spices can be customised to your taste if you describe the flavours you like. From Thai to Indian, mild to hot, creamy to nutty, thick curries to broths, spices can be blended to help you deliver the perfect results.

I love the spice blends which are designed to get everyone eating more vegetables. From adding spices to stir fried broccoli, spiced aubergine and potatoes, as well as elevating grated carrots with toasted seeds, there is something for everyone.

Rafi’s Spicebox is a family-owned business with shops in Harrogate, Sudbury and York

Each curry blend comes with instructions on how to cook it and many of their recipes can be ready in under 30 minutes which makes it a viable way to get home cooked meals ready in the same time it would take to have a takeaway delivered.

Rafi’s also curates a seasonal curry range so you can get spice blends that match the season from comforting, cooling to heating to keep the cold away.

The beauty of many dishes from around the world is that they come with ‘buddies’ so at Rafi’s you can get pre-prepped pilau rices, flours, and a range of chutneys, sauces, and flat breads to complete your meals.

Lamb curry with a Rafi’s twist

I left Rafi’s with a pack of Previn’s Thepla – a spiced roti – and a packet of ‘Paretal Spice Blend’ that elevated the Nidderdale lamb I purchased from Addyman K butchers, that I cooked with coconut, asafoetida, tamarind, curry leaves, chillies and the usual staples of onion, garlic and tomatoes.

I added some pul biber for a bit more heat and served the delicious lamb curry with saffron and turmeric rice topped with ghati masala. To accompany this meal, I pan-heated the roti, which has fenugreek, coriander leaves mixed with flour, ginger, turmeric and coriander powder.

Yemi’s lamb curry

My nervousness about pre-made curry spices has always been the salt levels. In my experience, many popular brands make their spice mixes overly salty, that can give dishes a raw and harsh taste.

However with the Rafi’s Spicebox packet, the salt level after following the instructions was perfect for me, and the spices cooked in the 20 minutes suggested time. I cooked my lamb curry for an extra ten minutes to get it more tender.

Find out more

Rafi’s Spicebox is a family-owned business with shops in Harrogate, Sudbury and York. You can pick up their spices from some local butchers, fishmongers and farm shops but for an immersive experience and a chat to their lovely experts, I would recommend popping into their main shop along Commercial Street.

Spices can be customised to your taste if you describe the flavours you like

I’m doing a chef demonstration at the Living North Food event at York Racecourse this Saturday, March 23, so I will share some highlights in next week’s post.

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Yemi’s Food Stories: embracing spring by celebrating seasonal produceYemi’s Food Stories: embracing spring by celebrating seasonal produce

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

As the chill of winter begins to fade and the promise of spring fills the air, it’s time to welcome more sunlight. March marks the transition from winter to spring, bringing forth a variety of fresh produce bursting with flavour.

Many crops reach their peak in May but there are some goodies that start to make their appearance in March, from tender greens to earthy root vegetables.

I love the month of March with its many highlights including International Women’s Day, Mother’s Day – and of course my birthday – so I am always thinking about what to cook to celebrate these events.

Seasonal cooking is championed by many chefs around the world because it is what nature intended, saves the planet with reduction in food transportation and reduces the use of chemicals to preserve food.

Seasonal cooking is championed by many chefs around the world

Embracing seasonal eating allows us to connect with nature’s rhythms and enjoy the fullness of each ingredient’s flavour and nutritional benefits.

I believe in harnessing the flavours of the season to create vibrant dishes that not only tantalise the taste buds but also uplift the spirit.

Create vibrant dishes with spring fruit and vegetables

The main fruit in season in March is rhubarb which is a beautiful ingredient.

I am not the biggest fan of stewed fruits because of the change in texture, but there are many wonderful ways to use rhubarb from making a jam to add to your porridge, chutney, gel and sweet and savoury sauces.

Vegetables available in March include cabbage – savoy and spring green, cauliflower, celeriac, chicory, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes, purple sprouting broccoli, salsify, shallots and swede.

Kale can be a bland vegetable if we don’t find ways to elevate it

They make this a great month for recipes that celebrate root vegetables in sweet and savoury dishes. Roasted celeriac and jerusalem artichoke work as well in ice creams as they do served with roast lamb or fish.

Celebrate the month of March

March is that delicate period between winter blues and spring hopes so soups are still a welcome sight. One of my favourite soups is made from roasted parsnips, scotch bonnet or habanero pepper (to taste), garlic, shallots, seasoned with curry powder and finished with a squeeze of lemon.

This nutritious soup is a balance of creaminess and sweetness of the parsnips, spice from the pepper and curry powder and tartness from the lemon juice. I adjust the heat depending on the weather.

It’s also wild garlic season which means wild garlic butter on sourdough toast can go with any soups you make.

Kale can be a bland vegetable if you don’t find ways to elevate it, but there is a simple that can transform it into a standalone dish that can hold its own.

It is based on a Nigerian recipe called ‘Efo riro’ which means vegetables sautéed in a red sauce. Typically you would use spinach, meat, and seafood in the recipe, but kale is an excellent replacement.

Yemi’s recipe

You can add pre-cooked fish or meat to make the dish more substantial and flavourful

Instructions

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